Raspberry Wheat - To back sweeten or to not?

[Calypso]

My raspberry wheat (Rubaeus clone attempt #1) is done fermenting. Tasted it last night and it tastes great - good body, great raspberry character, slightly sweet (ended up finishing at 1.009 after 3 pounds of raspberries, rather than my target 1.016, hmm). However, Rubaeus is noticeably sweeter and I'm debating bottling as is or attempting to back sweeten with xylitol or lactose. Thoughts?

 

[Natdavis777]

If its a 5 gal batch, 1# of lactose would put you @ 1.015 FG. I guess the real question is do you think the beer would suffer if it were a bit sweeter. I think you would be fine to go ahead with some lactose, as it should play well with the great raspberry character. If it ends up being too sweet, you can note in the future to hit an FG lower than 1.015, or backsweeten with less lactose.

 

[Calypso]

I can also sweeten to taste at bottling, right? Before I add the primging sugar?

 

[Natdavis777]

Absolutely. I would just be careful when mixing the two different sugars since you will be doing each at two different times, as not to cause any oxidation.

 

[stuknkrvl]

Consider splitting it - bottle the first half as is then add the lactose for the second half. I dig Rubaeus, but I absolutely loved the tart raspberry funk that I got from Founder's Blushing Monk. Maybe you'll get something more like that with the no lactose added batch. Let us know how it tastes either way. Cheers!

 

[rupert130]

If I were you, I would bottle as is. If when you are drinking it you think it should be sweeter, you can always add simple syrup to taste. Kind of like Berliner Weisse.